sour cream pumpkin tart

My brother majorly stuck his foot in his mouth a couple Christmases ago. He lives in the same part of the country as most of my relatives and had spent Thanksgiving with them; then he and my aunt and grandmother all visited for Christmas. As my aunt was mixing up the pumpkin pie, my brother recalled the apparently horrible (“completely tasteless”, I believe, were his words) pumpkin pie from their Thanksgiving festivities. “Who made that anyway”, he wondered?

You know where this is going, right? Yes, my aunt had made the pie. And she was right there during this conversation, making more pumpkin pie. And it must have affected her confidence, because she forgot to add the sugar.

(extra batter)

Fortunately, this pie was anything but completely tasteless. The spices were in perfect balance and it was just the right level of sweetness. I hope that my brother would approve – and that if he didn’t, he’d keep his mouth shut about it.

Judy chose this pie (or tart) for Tuesdays with Dorie, and she has the recipe posted. I exchanged the sour cream for 2% Greek yogurt, because I don’t often buy sour cream.

When I was about 10 yrs old my mother let me make the filling for the Thanksgiving pumpkin pie. Unfortunately, I reversed the amounts for the sugar and the flour. You can imagine what that pie tasted like. Everytime I make a pumpkin pie now, I think of that. Fortunately I haven’t made the same mistake twice
fitzie

Hi Bridget! I made this a few weeks ago and agree with you – excellent flavor I also had a ton of extra batter left – did you simply put yours in cupcake liners and bake them? How did that work out? Did you also use pie dough in the little cupcakes?